What You’ll Love About This Recipe
You’ll enjoy this recipe because it’s simple to make and bursting with flavor. Perfect for any occasion, these crab cakes are impressive yet easy to whip up. They’re packed with fresh crab meat, ensuring every bite is rich and satisfying. Customizable to your taste, you can add your favorite herbs or spices for a personal touch.
Recipe
Crab cakes are a delicious and versatile dish that can be served as an appetizer or a main course. Made with fresh crab meat, breadcrumbs, and a blend of seasonings, these crispy-on-the-outside, tender-on-the-inside cakes are sure to impress.
Ingredients:
- 1 lb fresh lump crab meat, picked over for shells
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 large egg, lightly beaten
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- 1/4 cup finely chopped green onions
- 1/4 cup finely chopped parsley
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions:
- In a large bowl, combine the crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onions, and parsley. Gently mix until just combined—avoid overmixing to keep the crab meat intact.
- Form the mixture into 8 equal-sized patties, about 1/2-inch thick. Place them on a plate and refrigerate for at least 30 minutes to firm up.
- Heat butter and olive oil in a large skillet over medium heat. Once hot, add the crab cakes in batches, cooking for 3-4 minutes per side until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain excess oil. Serve warm with lemon wedges and tartar sauce if desired.
Notes:
- For the best texture, use fresh crab meat rather than canned.
- Handle the mixture gently to prevent the crab cakes from becoming dense.
Equipment:
- Large mixing bowl
- Skillet
- Spatula
Time:
- Prep time: 15 minutes
- Cooking time: 10 minutes
- Chilling time: 30 minutes
Cuisine: American
Serving: 4 (2 crab cakes per serving)
Nutrition
Homemade crab cakes are a delicious and nutritious dish, packed with protein and essential nutrients. Below is a breakdown of the nutritional content per serving.
| Nutrient | Amount |
|---|---|
| Calories | 220 |
| Total Fat | 12g |
| Saturated Fat | 2g |
| Cholesterol | 95mg |
| Sodium | 450mg |
| Carbohydrates | 8g |
| Fiber | 0g |
| Sugars | 1g |
| Protein | 18g |
What To Serve With It
When I serve homemade crab cakes, I love pairing them with classic side dishes like crispy fries or creamy coleslaw for a comforting meal. A fresh salad with tangy vinaigrette also brightens up the plate, balancing the richness of the crab. It’s all about finding flavors and textures that complement each other perfectly.
Classic Side Dishes
A plate of golden crab cakes deserves sides that shine just as bright. I love pairing them with buttery mashed potatoes—creamy, smooth, and rich enough to balance the crab’s sweetness. Roasted asparagus, crisp-tender with a squeeze of lemon, adds a fresh contrast. For something heartier, I’ll whip up cheesy grits or a warm cornbread muffin, perfect for soaking up any extra sauce. Don’t forget coleslaw—its crunch and tang cut through the richness. These classics never fail, turning a simple meal into something special. Trust me, your taste buds will thank you.
Fresh Salad Pairings
Though crab cakes are rich and hearty, I love balancing them with a crisp, revitalizing salad that brightens up the meal. A simple arugula salad with lemon vinaigrette adds a peppery kick, while a classic Caesar brings creamy richness without overwhelming the crab. For something lighter, I toss mixed greens with cherry tomatoes, cucumbers, and a tangy herb dressing. Adding avocado or toasted nuts gives extra texture and flavor. Sometimes, I go for a citrus salad with orange slices and fennel—it’s rejuvenating and complements the crab cakes perfectly. A fresh salad not only completes the dish but makes it feel more satisfying.
